Gheymeh: Lamb and Split Pea Stew

Gheymeh: Lamb and Split Pea Stew

Erfan from Shiraz Persian Restaurant in Surfers Paradise teaches us how to make a classic Persian dish, Gheymeh.

Ghemeh Ingredients

All the ingredients for Gheymeh can be bought at the Shiraz Bazaar. See orders.shirazexpress.com.au

 ■ 2 Brown onions, finely diced

■ 3 tablespoons of Takdaneh Tomato Paste

■ 280 gr (1 full cup) of Persian Yellow Split Peas (these taste the best)

■ 2 teaspoons turmeric

■ 2 teaspoons salt

■ 4 dried limes

■ 2 tablespoon lemon juice

■ 1 tablespoon rose water

■ 1/2 teaspoon ground cinnamon

■ 1 pinch red pepper

■ 750 gr diced lamb shoulder

■ 1 pinch ground Persian saffron

METHOD

Soak yellow split peas in hot water.

Start frying the diced onion with a little oil on medium heat.

When turned slightly brown, add diced lamb shoulder. Turn up the heat to seal the meat. When meat is sealed, lower the heat and add 750 ml hot water.

Gheymeh

Start frying tomato paste with a little oil on a separate frying pan on low heat, for a few minutes. Put the fried tomato paste aside. Drain the yellow split peas and start frying a with a little bit of oil in the same frying pan. Add one teaspoon of turmeric and fry for few minutes.

Add the yellow split peas. And tomato paste to the other mixture and add salt and pepper and let it boil on low heat.

Puncture the outer skin of the lime with a skewer or fork. Add them and let the stew simmer for 30-40 minutes. When finished, turn off the heat, add rose water, saffron, lime juice and cinnamon powder and let sit for 5 minutes.

For the rice, please use the recipe from the Summer edition of Silver (silvermagazine.com.au).

And that’s it! You’ve got yourself one of the most popular dishes of Iran, Gheymeh! Nooshe Jan! (Which means, “May the food become a part of your soul.”) ■

See more recipes whipped up by Shiraz Persian restaurant by clicking here.

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